The New century cook book

One-half cup molasses, one-quarter cup melted butter, one and one-half cups entire wheat or graham flour, one-half cup sour milk, one-half cup seeded raisins, yolks of two eggs. Steam one and one-half to two hours. Sauce. — One cup pulverized sugar, butter, size small egg. Mix nicely. Add the whites of the two eggs beaten to stiff froth. One teaspoon vanilla. Mrs. D. H. Lamberson. Graham Pudding. Two cups graham flour, one cup sweet milk, one cup molasses, one cup stoned raisins, one heaping teaspoon soda; steam three hours. Use small cup. Eat with cream. Mrs. A. J. White. Graham Pudding. One egg, one-half cup of molasses, one-half cup sweet milk, one-half teaspoon soda, one-halt cup seeded raisins, two cups graham flour, a little salt, steam two hours, serve with a sweet sauce. Mrs. Wm. C. Con ant. New Century Cook Book. Lemon Pudding. Line a deep dish with puff paste, mix the yolks of four eggs, one cup sugar, one tablespoon butter, grated rind and juice of one lemon, one-half cup milk, and three tablespoons bread crumbs. Lastly add the beaten whites of the eggs. Cover with a meringue and bake twenty minutes in a moderate oven. Mrs. Allan A. Gilbert. Lemon Pudding. Put the thin rind of a large fresh lemon into a pint and one-half milk; after a half hour, boil milk and pour over half pound grated bread crumbs, add ounce and one-half butter, three tablespoons sugar, three eggs, well beaten, bake in buttered dish three-fourths hour. Serve warm with sauce. Mrs. Martha Parrish. Tapioca Pudding. One quart milk, the yolks of four eggs, ten tablespoons of sugar, one cup of tapioca soaked until soft, a pinch of salt, vanilla to taste. Boil milk and tapioca together, beat the eggs and sugar to a cream, and add to milk and tapioca, and boil until thick. When done take the whites of the four eggs and one tablespoon of sugar and beat to a froth and put on top. Set in oven a few moments to brown. Mrs. Russell. Gelatine Fruit Pudding. Soak one-half box of gelatine one-half hour in one pint of water, pour in one pint of boiling water and two cups of sugar, also juice of two lemons. Boil ten minutes, set aside, and when almost cold pour into moulds, in which are placed sliced canned pineapple, oranges, bananas, candied cherries and nuts. When eold serve with whipped cream. Fruit Gelatine. One-third of an ounce package of gelatine to one pint of liquid, juice of two lemons and two oranges; soak gelatine a few minutes in a half cup of cold water, then one-half cup of hot water; add the lemon and orange juice, and if not enough liquid to make a pint add more water; sweeten to taste; strain all through a fine strainer; put in a cool place, and as soon as it New Century Cook Book. begins to set put a layer of jelly in your mould, then a layer of sliced bananas or candied cherries (or other fruits), a layer of jelly and so on until all is used; put in ice box until firm enough to turn out. Mrs Ella" Burlingham. Cherry Pudding. One cup milk, one cup su^ar, two cups flour, a little salt, one teaspoonlul soda, two teaspoouf uls cream tartar; lay fruit in pan or dish and pour batter over it. Cover well and place in steamer over boiling water until cooked. Cherry Tapioca Pudding.